Satay

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From Wikipedia, the free encyclopedia
"Sate" redirects here. For the avatar in Gunbound, see A. Sate.
For other uses, see Satay (disambiguation).

Satay

Sate Ponorogo, grilled marinated chicken satay served in peanut sauce,

 a speciality of Ponorogo, a town in East Java, Indonesia

Alternative names Sate, Satai, Satti

Course Entrée or main course

Place of origin Indonesia[1][2][3]

Region or state Java[2]

Associated cuisine Indonesia,[1]

Singapore,[4] Malaysia[5][6][7][8]

Serving temperature Hot

Main ingredients Skewered and grilled meats with various

sauces, mainly peanut sauce

Variations Numerous variations across Southeast Asia

 Media: Satay

This article is part of the series on

Indonesian cuisine
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 Indonesia portal
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Satay (/ˈsɑːteɪ/ SAH-tay, in USA also /sɑːˈteɪ/ sah-TAY, /sæˈteɪ/ sa-TAY),

or sate in Indonesian spelling, is a Southeast Asian form of kebab made
from seasoned, skewered and barbecued meat, served with a sauce.
The earliest preparations of satay are believed to have originated in Java island,[2][3][9][10]
[11]
but has spread to almost anywhere in Indonesia, where it has become a national dish.
[1][12][13][14]

Indonesian satay is often served with peanut sauce, and is often accompanied
with lontong, a type of rice cake, though the diversity of the country has produced a
wide variety of satay recipes. It is also popular in many other Southeast Asian countries
including Brunei, Malaysia, Philippines, Singapore and Thailand.[15][16] It is also recognized
and popular in Suriname and the Netherlands.[17] [4] In Sri Lanka, it has become a staple
of the local diet as a result of the influences from the local Malay community.[18]
Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats,
or tofu; bamboo skewers are often used, while rustic style of preparations employ
skewers from the midrib of the coconut palm frond. These are grilled or barbecued over
a wood or charcoal fire, then served with various spicy seasonings. Satay can be
served in various sauces; however, most often they are served in a combination
of soy and peanut sauce.[19] Hence, peanut sauce is often called satay sauce.[20] It is
popular as street food,[2] and it can be obtained from a travelling satay vendor, from a
street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration
feasts.
Close analogues are yakitori from Japan, kǎoròu chuàn from China, seekh kebab from
the Indian Subcontinent, shish kebab from Turkey and the Middle
East, shashlik from Eastern Europe and the Caucasus, and sosatie from South Africa.
It is listed at number 14 on World's 50 most delicious foods readers' poll compiled by
CNN Go in 2011.[21]
Origin and history[edit]
Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was
in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim
traders. Even India cannot claim its origin, for there it was a legacy of Middle Eastern influence.
Jennifer Brennan (1988), Encyclopaedia of Chinese and Oriental Cookery[22]
Satay seller in Java, c. 1870. Note the ketupat hanging behind the vendor.
According to the Oxford English Dictionary, the English word satay is derived from
the Malay word satai,[23] also saté or sate in Indonesian, ultimately originating
from Tamil catai (சதை, a regional variant of tacai meaning 'flesh'.[23][24] The term is
mentioned as saté in Dutch with one of earliest photographs of satay seller appeared
circa 1870 in Java, Dutch East Indies. The usage in English was first attested in 1917
with reference to a "satai" seller in Singapore, later a mention
of saté in Denpasar, Bali appeared in 1937, with a description of Malays
cooking satay appearing in 1955.[23] Satay may have been developed by Javanese street
vendors as an adaptation of kebabs from the Indian Subcontinent.[2][16] The introduction of
satay, and other now-iconic dishes such as tongseng and gulai kambing based on
meats such as goat and lamb, coincided with an influx of Indian and Arab traders and
immigrants starting in the 18th century.[25] The Indonesian publication Koran
Jakarta claimed that sate, and ultimately satay, originated from Javanese term sak
beteng which means one stick, and that the dish had existed as early as the 15th
century.[26]
From Java, satay spread through the Indonesian Archipelago and, as a consequence,
numerous variations of the dish have been developed. By the late-19th century, satay
had crossed the Strait of Malacca into neighbouring Malaysia, Singapore, and Thailand.
[27]
In the 19th century, the term migrated, presumably with Malay immigrants from the
Dutch East Indies, to South Africa, where it is known as sosatie.[2] The Indo Dutch
people took this dish, as well as many other Indonesian specialties, to the Netherlands,
thereby influencing Dutch cuisine.[28]
Preparation[edit]

A platter of raw satay

Satay can be made from various meats.[17] Meat commonly used includes chicken, lamb,
goat, mutton, beef, venison, and rabbit; seafood such as fish, shrimp, and squid;
or offal such as liver, intestine, and tripe. Some have also used more exotic varieties of
meat, such as turtle, crocodile, horse, lizard, and snake meat. Chicken is most common,
but the other meats are frequently used.[29] Satay is made by cutting the meat into small
cube shapes, about thumb-size. However, such recipes as Ponorogo use chicken fillet
cut into an elongated finger-like shape, thus one skewer holds only one piece.
Yogyakarta has a special goat satay called Sate Klatak the difference between other
satays is using iron bars for the stick.
 A fancy presentation of Balinese pork satay, the skewers held
erected by cucumber, Ubud, Bali.
The skewers used for chicken satay are traditionally made from lidi, a midrib of coconut
fronds. Bamboo skewers might be used instead. For firmer meats, such as lamb, goat,
and beef, a thicker bamboo skewer is used. The skewers are usually soaked in water
before using to avoid burning during grilling. Each skewer usually holds four pieces of
meat, some only three pieces. A goat meat satay might insert a cube of fat between
meat cubes. Turmeric is required to marinate satay to give the dish its characteristic
yellow colour. Another popular marinade is sweet soy sauce mixed with coconut oil or
palm margarine. The skewered meat is seasoned, marinated, and then grilled
on charcoal embers.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, served with slices
of lontong or ketupat (rice cakes), garnished with a sprinkle of bawang goreng (crisp
fried shallot), and accompanied by acar (pickles) consisting of slivers of onions, carrots,
and cucumbers in vinegar, salt, and sugar solution. Mutton satay is usually served
with kecap manis (sweet soy sauce) instead of peanut sauce. Pork satay can be served
in a pineapple-based satay sauce or cucumber relish.
Availability and outlets of note[edit]
See also: Street food of Indonesia

Model of satay seller using pikulan, collection

of Tropenmuseum.
Satay can be prepared home-made or acquired from satay sellers; either from fancy
restaurants, modest tarp-tent warung eateries stationed on busy street side, to travelling
food vendors frequenting residential areas. Indeed, satay is possibly one of the most
popular street food in Southeast Asia; common in Indonesia to Malaysia and Thailand.
 Javanese satay seller ladies with sunggi method sell
their wares in the parking lot of Borobudur, Central Java.
In Indonesia, traditionally there are several methods on selling satay. They are:[30]

 Pikulan: In Indonesian, pikulan means carrying items by balancing a rod on

one's shoulder. The most traditional way of selling satay appear in early
photographs of Java in late 19th century shows the travelling satay vendor
using this pikulan which resembles two small wooden cabinets carried with a
rod made of either bamboo, wood or rattan.
 Sunggi: In Javanese, sunggi means carrying things upon one's head using
some kind of tray or platter. This practice is quite common in today's Bali and
rural Java. The sunggi satay vendors — usually women — carry raw satays,
lontongs, peanut sauce upon the wooden or wicker bamboo tray on their
head, while carrying basket containing grill, charcoal, bamboo fan, sweet soy
sauce bottle, and wooden small short chair called dingklik. The satay seller
ladies may walk through residential areas or position their wares in busy
areas (e.g. marketplace or tourism area), and grill the satay to their
customer's order.
 Gerobak: In Indonesian, gerobak means wheeled cart. It is one of the
common method of selling satay by travelling vendors. The Madura satay
vendor cart usually has unique boat-like shape gerobak food cart.
 Warung: In Indonesian, warung means modest shop, selling foods or other
things. The most common satay warung usually are warung tenda, modest
tarp-tent shop stationed in busy street side to await customers.
 Online satay: In recent years with the advent of digital multi-service method
that includes food delivery such as GoFood and GrabFood, satay is available
by ordering online, and the food immediately delivered by motorcycle
taxi called ojek.
In Indonesia there are some restaurants that specialised on serving various kinds of
satay and present it as their speciality, such as Sate Ponorogo Restaurant, Sate Blora
Restaurant, and also chains of Sate Khas Senayan restaurants, previously known as
Satay House Senayan.[31]
Variants[edit]
Indonesia[edit]
 Sate Ponorogo being grilled in a foodstall in Surabaya, East
Java, Indonesia
Satay (known as sate in Indonesian and pronounced similar to the English "satay") is a
widely renowned dish in almost all regions of Indonesia; it is considered the national
dish and one of Indonesia's best dishes.[14] Satay is a staple in Indonesian cuisine,
served everywhere from street carts to fine dining establishments, as well as in homes
and at public gatherings.[32] As a result, many variations have been developed
throughout the Indonesian Archipelago. The satay variants in Indonesia is usually
named after the region its originated, the meats, parts or ingredients its uses, also might
named after the process or method of cooking.[33]
Chicken[edit]
Sate Ambal
A satay variant from Ambal, Kebumen, Central Java. This satay uses a native
breed of poultry, ayam kampung. The sauce is not based on peanuts, but rather
ground tempe, chilli and spices. The chicken meat is marinated for about two
hours to make the meat tastier. This satay is accompanied with ketupat.

Sate ayam, chicken satay

Sate Asin Pedas
A salty and spicy chicken, goat and beef satay from Bandung in West Java.[34]
Sate Ayam
Chicken satay, the most common and widely distributed type of satay in
Indonesia.
Sate Ayam Kampung
Using ayam kampung (free range chicken) meat.[35]
Sate Ayam Rebus
Boiled chicken satay. It has become a side dish of soto,[36] mie jawa, or nasi
goreng jawa.
Sate Banjar
A variant of chicken satay popular in Southern Kalimantan, especially in the town
of Banjarmasin.
Sate Blendet
Chicken satay with yellow sauce from Balong District in Ponorogo. The sauce is
made of shallots, garlic, candlenuts, coconut milk, and turmeric.[37]
Sate Blora
A variant originating in Blora, in Central Java. This variant is made of chicken
(meat and skin) pieces that are smaller compared to the other variants. It is
normally eaten with peanut sauce, rice, and a traditional soup made of coconut
milk and herbs. Sate Blora is grilled in front of buyers as they are eating. The
buyers tell the vendor to stop grilling when they are sated.
Sate Brutu
Fleshy part of chicken's tail satay.[38]
Sate Kulit
Skin Satay. Found in Sumatra, this is a crisp satay made from marinated chicken
skin.

Sate Madura being

grilled
Sate Madura (Madura satay)
Originating on the island of Madura, near Java, it is a famous satay variant
among Indonesians. Most often made from mutton or chicken, the recipe's main
characteristic is the black sauce made from Indonesian sweet soy sauce/kecap
manis mixed with palm sugar (called gula jawa or "Javanese sugar" in
Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp
paste), kemiri (candlenut), and salt. Chicken Madura satay is usually served in
peanut sauce, while the mutton Madura satay is usually served in sweet soy
sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten
with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat), they
are usually sliced into smaller pieces before being served. Raw thinly sliced
shallots and plain sambal are often served as condiments.
Sate Ponorogo (Ponorogo satay)
A variant of satay originating in Ponorogo, a town in East Java. It is made from
sliced marinated chicken meat, and served with a sauce made of peanuts and
chili sauce and garnished with shredded shallots, sambal (chili paste) and lime
juice. The meat is marinated in spices and sweet soy sauce, in a process
called bacem and is served with rice or lontong (rice cake). The grill is made from
terracotta earthenware with a hole in one side to allow ventilation for the coals.
After three months of use, the earthenware grill disintegrates, and must be
replaced.
Sate Srepeh
A variant of chicken satay from Rembang. The satay uses spicy orange sauce
and eaten with rice and tofu.[39]
Sate Taichan
A spicy chicken satay in hot sambal sauce, served with lontong, popular in
Jakarta. It was said that the dish was an adaptation of skewered Chinese snack
from Taiwan, which originally uses pork or rabbit meat, and served with soy
sauce. The Indonesian version maintain the light Chinese-style seasoning,
replaces pork with chicken, and adds spiciness with the addition of hot sambal.
[40]
Another source mentioned that sate Taichan was devised from a Japanese
man's specific request that his satay omits peanut sauce and sweet soy sauce,
and only seasoned with a dash of salt and lime juice, and served with chili paste.
[41]

Sate
Taichan sold in Senayan
Beef[edit]

Grillin
g sate buntel Solo, Central Java.
Sate Bumbon
A spiced beef satay from Kendal, Central Java. It serves with peanut
sauce, lontong, boiled bean sprouts, and young jackfruit sayur lodeh.[42]
Sate Buntel
Lit: Wrapped Satay, a speciality from Solo or Surakarta, Central Java.[43] It is
made from minced beef, goat, lamb and mutton (especially meats around ribs
and belly area). The minced fatty meats are wrapped by thin fat or muscle
membrane and wrapped around a bamboo skewer. The size of this satay is quite
large, very similar to a Middle Eastern kebab. After being grilled on charcoal, the
meat is separated from the skewer, cut into bite-size chunks, then served in
sweet soy sauce and merica (pepper).
Sate Bulayak
Beef satay with spicy soupy sauce from Lombok. It is eaten with rice cake
called bulayak.[44]
Sate Gajih
Beef fat satay popular in Yogyakarta, especially in Beringharjo Market.[45] The fat
satay is seasoned with sweet soy sauce and considered as snack since it is
commonly served without any rice or additional sauces.
Sate Jando
A specialty dish from Bandung, this satay is made from cow's breast fat.[46]
Sate Kenul
Cubed beef satay smeared with grated coconut and spices made of turmeric,
ginger, cumin, garlic, pepper, salt and coriander. It is a specialty dish
from Nganjuk.[47]
Sate Klopo
Lit: Coconut Satay, the beef is wrapped in coconut processed spices and then
grilled. It is delicacy from Surabaya.[48]
Sate
Komoh/Ko
mo
Beef satay from East Java. Diced beef is sautéed with bumbu before grilling.[49][50]
Sate
Kuah
Lit: Soupy Satay, beef satay served in creamy and spicy kuah soup akin to soto.
Sate kuah can be found in Betawi cuisine of Jakarta and also in Pontianak,
Western Kalimantan.[51] The Jakarta version sate kuah soup base is akin to
Betawi's soto tangkar, since sate kuah was a variant of soto tangkar created in
1960s.[52] Thus usually the seller offers both sate kuah and soto tangkar. The
serving method are either grilled beef satay are dipped into soto soup, or the
satay meat are stripped from the skewers and put into the soto soup. Compared
to soto meat soup, sate kuah has smoky aroma due to grilling process. The
Pontianak version sate kuah is smeared with peanut sauce, doused with spiced
broth, and sprinkled with spring onion and calamansi juice.[53]
Sate
Lem
but
A rare satay recipe of the Betawi people. It is can be found in Jalan Kebon
Kacang, Central Jakarta. The satay is made from minced beef mixed with
shredded coconut and spices, wrapped around a flat bamboo skewer. Usually
eaten with ketupat laksa betawi (Betawi style Laksa with ketupat glutinous
compressed rice).
 S
a
t
e
M
a
n
i
s
Also a speciality from the Betawi people. It is also can be found in Jalan Kebon
Kacang, Central Jakarta. The satay is made from slices of has dalam (tenderloin)
the finest part of beef, marinated with sweet spices. Usually eaten
with ketupat laksa betawi.

S
at
e
M
ar
an
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ef
sa
ta
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in
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y
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t
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sa
 uc
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P
ur
w
ak
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S
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Commonly found in Purwakarta and Cianjur, the cities in West Java, this satay is
made from beef marinated in a special paste.[54] The two most important elements
of the paste are kecombrang (Nicolaia speciosa) flower buds and ketan (sweet
rice) flour. Nicola buds bring a unique aroma and a liquorice-like taste. The satay
is served in sweet soy sauce with acar pickles. It is served with ketan cake
(jadah) or plain rice.
Sate
Mata
ng
A satay variant from Matang Geulumpang Dua, Bireun, Aceh. This satay is made
from beef, usually served with peanut sauce and soto or soup separately.
Sate
Rembiga
Beef satay from Lombok. The basic seasoning for the satay is chili. However, it is
also given some additional spices, such as tamarind, brown sugar, onions,
coriander, and candlenut. It is usually eaten with rice cake, plecing kangkung,
and beef bone soup.[55]
Sate Sapi
Beef satay, served in sweet soy sauce and peanut sauce. Specialty
of Jepara town in Central Java.
Sate Susu
Literally it means "milky satay", however it contains no milk, the term susu is
actually refer to cow's breast or udder. This dish that can be found
in Java and Bali, is made from grilled spicy beef udder, served with hot chilli
sauce.[56]
Sate Tambuli
Spiced beef satay from Sulawesi. Tambulinas satay do not use peanut sauce or
soy sauce, it is marinated in spice mixture containing ground chilli pepper, ginger,
lemongrass, shallot and garlic, and served with juice of kaffir lime.[57]
 Other red meat

Sate kambing
satay), Jomba
Sate kambing
Goat satay, a variant of satay popular in Java, made with goat, lamb or mutton
meat. Different from other satays, sate kambing (lamb satay) is not usually pre-
seasoned or pre-cooked. Raw lamb, mutton, and goat is skewered and grilled
directly on the charcoal. It is then served with sweet soy sauce (kecap manis),
sliced shallots, and cut-up tomatoes. Since the meat is not pre-cooked, it is
important to use young lamb. The best vendors use lamb under three to five
months old. Lamb from goat is also more popular than lamb from sheep due to
milder flavor.
Sate kerbau
Water buffalo satay, a variant of satay popular in Kudus, where most Muslim
believed that it is forbidden to eat beef to respect the Hindus. This satay is made
with water buffalo meat. The meat is cooked first with palm sugar, coriander,
cumin, and other seasoning until very tender. Some vendor choose to even grind
the meat first to make it really tender. It is then grilled on charcoal, and served
with sauce made with coconut milk, palm sugar, and other seasoning.
Traditionally, satay kerbau is served on a plate covered with teak wood leaves.
Sate klatak/kl
Goat satay with coconut milk soup from Bantul Regency, Yogyakarta. [58]

Sate kronyos
Breast of goat satay can be found in Bantul Regency, Yogyakarta. [59]

Sate loso
Water buffalo meat or sometimes replaced with beef satay, served in spicy chili
peanut sauce. Specialty of Pemalang, Central Java.[60]
Sate rusa
Deer satay, a delicacy from Merauke, Papua. In East Kalimantan, a satay dish
[61]

made of venison called sate payau.[62]

Sate tegal (te
A sate of a yearling or five-month-old lamb; the nickname for this dish in Tegal
is balibul, an acronym of baru lima bulan (just five months). Each kodi, or dish,
contains twenty skewers, and each skewer has four chunks — two pieces of
meat, one piece of fat and then another piece of meat. It is grilled over wood
charcoal until it is cooked between medium and well done; however it is possible
to ask for medium rare. Sometimes the fat piece can be replaced with liver or
heart or kidney. This is not marinated prior to grilling. On serving, it is
accompanied by sweet soya sauce (medium sweetness, slightly thinned with
boiled water), sliced fresh chilli, sliced raw shallots (eschalot), quartered green
tomatoes, and steamed rice, and is sometimes garnished with fried shallots.
Pork[edit]

preparing pork
in Tenganan v
Sate babi (po
Pork satay, popular among the Indonesian Chinese community, most of whom
do not share the Muslim prohibition against pork. This dish can be found in
Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and
Senen in the Jakarta area. It is also popular in Bali where the majority
are Hindus, it is also popular in Northern Sulawesi, Northern Tapanuli, and Nias,
where most people are Christians, and also popular in the Netherlands.
Sate plecing
Satay made with variety of grilled meat most often pork, served
with sambal plecing, sauce made from chili, garlic, onion, tomatoes, and shrimp
paste, popular in Balinese cuisine.
Sate ragey
Pork satay popular in Minahasan cuisine. The size is bigger than the common
pork satay. It is combined of pork meat and the fat. It can be easily found
in Tomohon, North Sulawesi.[63]
Fish and seafo
Sate Ikan Tuh
Blue marlin Satay, a delicacy from Krui [id; nl], Lampung. [64]

Sate Ikan Par

Stingray Satay, a satay dish from Tana Tidung Regency, North Kalimantan.[65]
Sate Bandeng
Milkfish Satay, from Banten. It is a satay made from boneless bandeng (milkfish).
The seasoned spicy milkfish meat is separated from the small bones, then
placed back into the milkfish skin, clipped by a bamboo stick, and grilled over
charcoal.
Sate Belut
Eel Satay, another Lombok rare delicacy. It is made from belut, (lit. eel)
commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered
and wrapped around each skewer, then grilled over charcoal fire, so each skewer
contains an individual small eel.
Sate Gurita
Octopus satay, a specialty dish from Sabang.[66]
Sate Kepiting
Crab Satay. In Langkat Regency of North Sumatera, the crab's outer shell is
removed and the crab is fried in flour mixed with bumbu and then skewered.
Sate Kerang
Shellfish Satay, Cockle Satay or Clam Satay. The most popular variant of sate
kerang is from Medan, North Sumatra, it is rich spicy cooked shellfish in skewer
and often become oleh-oleh (souvenir) for visitors visiting Medan.[67] In Java, sate
kerang it is mildly marinated and boiled, also served as a side-dish to accompany
soto. In Southeast Sulawesi, sate pokea is made of pokea clam or Batissa
violacea var. celebensis and the satay is smeared with peanut sauce and eaten
with burasa or gogos.[68]
Sate Tanjung
Fish satay from Lombok. It is made from fish meat which is smeared with spices
consisting of coconut milk and spices.[69] The fish used in this satay are usually
skipjack tuna and giant trevally.
Sate Temburu
Telescope snail Satay, a dish from North Kalimantan.[70]
Sate Tuna
Tuna Satay, a specialty satay from Gorontalo. [71]

Sate Udang
Shrimp Satay that uses large shrimps or prawns, shelled and cleaned and often
[72]

with the tails off and lightly grilled. Some recipes call for a marinade of thick
coconut milk with sambal (chili paste), powdered laos (galangal root),
ground kemiri (candlenut, one can substitute macadamia nuts in a pinch), minced
shallots and pressed garlic. One can add salt to taste. Shrimp satay seldom
served with the peanut sauce so popular with other satays, because it might
overpower a delicate shrimp flavour.
Sate Ubur-Ub
Jellyfish Satay. It is a specialty dish from Temajuk Village in Sambas
Regency, West Kalimantan.[73]
 Offals[edit]
Sate Ampet
Another Lombok delicacy. It is made from beef, cow's intestines and other cow's
internal organs. The sauce for sate ampet is hot and spicy, which is no surprise
since the island's name, lombok merah, means red chili. The sauce
is santan (coconut milk) and spices.[74]
Sate Babat
Tripe satay. Mildly marinated and mostly boiled than grilled, usually served as a
side-dish to accompany soto.
Sate Burung
Bird Satay, the satay is made from gizzard, liver, and intestines of burung ayam-
ayaman (watercock). After being seasoned with mild spices and stuck on a
skewer, this bird's internal organs aren't grilled, but are deep fried in cooking oil
instead.
Sate Hati
Liver Satay. There is two types of liver satays, cattle liver (goat or cow) and
chicken liver satay. The cattle liver made by diced whole liver, while the chicken
liver satay is made from mixture of chicken liver, gizzard, and intestines. Usually
gizzard is placed on the bottom, intestine on the center and liver or heart on the
top. After seasoning, the internal organs are not fried or grilled, but are boiled
instead. It's not treated as a main dish, but often as a side dish to
accompany bubur ayam (chicken rice porridge).
Sate Kikil
Cow skin satay from Java, this satay is made from boiled cow skin, skewered
and seasoned either in spicy peanut sauce or yellow sauce.[75]
Sate Makassa
From a region in Southern Sulawesi, this satay is made from beef and cow offal
marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike
most satays, it is served without sauce.

Sate Padang
A dish from Padang and the surrounding area in Western Sumatra, which is
made from cow or goat offal and meat boiled in spicy broth then grilled. Its main
characteristic is a yellow sauce made from rice flour mixed with spicy offal broth,
turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt.
 It is further separated into two sub-variants, the Pariaman and the Padang
[76]

Panjang, which differ in taste and the composition of their yellow sauces.
Sate Paru
Beef lung satay.[77]
Sate Torpedo
Testicles satay. Satay made from goat testicles marinated in soy sauce and
grilled. It is eaten with peanut sauce, pickles, and hot white rice.
Sate Usus
Chicken intestine satay. This mildly marinated satay is usually fried, also as a
side-dish to accompany bubur ayam.
Mixture[edit]

Sate Kalong
A satay dish from Cirebon. The word kalong (bat) doesn't mean the satay used
bat meat but because the food is sold in the evening. This satay is made from
minced water buffalo, which is mixed with spices, and palm sugar and dipped
into buffalo broth, it is then grilled on charcoal. The peanut sauce mixed
with oncom.[78]
Sate Lilit
A satay variant from Balinese cuisine. This satay is made from minced pork,
chicken, fish, beef, or even turtle meat, which is then mixed with grated coconut,
thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo,
sugar cane or lemon grass sticks, it is then grilled on charcoal.[79]
Sate Pusut
A delicacy from Lombok, the neighbouring island east of Bali. It is made from a
mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and
spices. The mixture then is wrapped around a skewer and grilled over charcoal.
Eggs and vege
Sate Aci
The satay is made from tapioca starch batter. [80]

Sate Jengkol
Jengkol satay.[81]
Sate Jamur
Mushroom satay. It is usually made from oyster mushroom.[82]
Sate Kere
Lit: Poorman's satay. A cheap vegetarian satay made from
grounded tempe from Solo city, served in peanut sauce and pickles. There are
two kinds of tempe: the most popular is made from soybean, and the second is
made from the side product material of tofu production (called tempe gembus).
Sate Kere is usually made from tempe gembus. The word kere in the Javanese
language means "poor"; it originally was meant to provide the poor people of
Java with the taste of satay at an affordable price, since meat was considered a
luxury. Although originally it was only vegetarian tempeh, today, sate kere also
includes intestine, liver, and beef satays mixed with tempeh ones. The materials
are pre-cooked in baceman before being grilled, then served with peanut sauce.
Sate Pencok
The satay from Lombok is made from sago starch. It is smeared
with pelalah sauce.[83]
Sate Tahu
Lit: Tofu Satay. A specialty from Ponorogo. Tofu is soaked first
with bacem seasoning before being grilled on a clay kiln.[84]

Sate Telur Mu
Young egg satay. This satay is made from premature chicken egg (uritan)
obtained upon slaughtering the hens. The immature eggs that have not
developed the eggshell yet are boiled and put onto skewers to be grilled as
satay. The telur muda or uritan is often cooked on the same skewer as chicken
skin satay, and mixed with chicken satay. This kind of satay is also usually
served as a side dish to accompany bubur ayam.
Sate Telur Pu
Quail eggs satay. Several hard-boiled quail eggs are put into skewers, marinated
in sweet soy sauce with spices, and boiled further also served as a side dish for
soto.
Others[edit]
Sate Bebek
Duck satay, a specialty dish from Cilegon, Banten[85] and Banyumas.[86]
Sate Blengon
The satay is made from Blengong meat, an animal that is the result of
crossbreeding between ducks and muscovy ducks or locals called menthok. It is
a delicacy of Brebes.[87]
Sate Bulus
Turtle satay, another rare delicacy from Yogyakarta. It is a satay made from
freshwater bulus (softshell turtle). It is served with sliced fresh shallots (small red
onion), pepper, and sweet soy sauce. Bulus meat is also served in soup
or tongseng (Javanese style spicy-sweet soup).
Sate Kelinci
Rabbit meat Satay, this variant of satay is made from rabbit meat, a delicacy
from Java. It is served with sliced fresh shallots (small red onion), peanut sauce,
and sweet soy sauce. Rabbit satay usually can be found in mountainous tourist
region in Java where locals breed rabbit for its meat, such as Lembang in West
Java, Kaliurang in Yogyakarta, Bandungan and Tawangmangu resort in Central
Java, also Telaga Sarangan in East Java.

Sate Keong
Freshwater snail Satay. This kind of satay is also served as a side dish
[88]

of pecel. In Minahasan cuisine, sate keong is grilled and smeared with spicy
sambal and it is called sate kolombi.[89]
Sate Kuda
Horse meat Satay. Locally known in Javanese as sate jaran, this is made from
horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots
(small red onion), pepper, and sweet soy sauce.
Sate Ular
Snake Satay, a rare and exotic delicacy usually founds in foodstalls specialise on
serving exotic reptile meats like snakes and biawak (monitor lizards), such as the
one founds near Gubeng train station in Surabaya, or near Mangga Besar and
Tebet train station in Jakarta. It usually uses ular sendok (cobra)
or sanca (python) meat. It is served with sliced fresh shallots (small red onion),
pickles, pepper, and sweet soy sauce.
Sate Ulat Sag
Sago caterpillar satay from Papua. [90]
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